Matar Puri, Green Pea Puri
by Tarla Dalal
matar puri recipe | matar ki masala puri | green peas masala puri | with 19 amazing image.
mtar puri is a simple and easy dish being very versatile as it can be had any time of the day, be it breakfast, lunch or dinner. Learn how to make matar puri recipe | matar ki masala puri | green peas masala puri |
masala green pea puri is a scrumptious variant to the regular puri with the subtle taste of green pea and a touch of spices, it can be enjoyed as a snack or a meal.
Although it tastes good by itself, with the spicy note of green chilli, the peppy aroma of coriander and a dash of spice powders, matar ki masala puri tastes even better when served with hot and tasty aloo subzi.
It has the added goodness of peas and does not take too much time to prepare. green peas masala puri recipe is quite simple but tastes very special, which makes it a top priority must-try for the next weekend!
Tips to make matar puri recipe : 1. Make sure you use fresh green peas paste to make this recipe. 2. Deep fry the puris on high flame while pressing them downwards so that they fluff up. 3. These matar puri are best served hot with raita and pickle.
Enjoy matar puri recipe | matar ki masala puri | green peas masala puri | with detailed step by step photos.
Matar Puri, Green Pea Puri recipe - How to make Matar Puri, Green Pea Puri
Preparation Time: Cooking Time: Total Time:
Makes 20 puris
For Matar Puri
1 cup whole wheat flour (gehun ka atta)
1/2 cup fresh green peas
1/2 tbsp ginger (adrak)
1/4 tsp turmeric powder (haldi)
3/4 tsp chilli powder
2 tbsp finely chopped coriander (dhania)
2 tbsp semolina (rava / sooji)
1 tbsp oil
salt to taste
oil for deep frying
For matar puri
- For matar puri
- To make {span class="bold1"}matar puri{/span}, blend 1 cup of fresh green peas with 3 tbsp of water to make fresh green peas paste.
- Combine all the ingredients in a deep bowl and knead into a semi-soft dough using ¼ cup of water.
- Divide the dough into 20 equal portions.
- Roll out a portion of the dough into a 100 mm. (4’) diameter circle without using any flour for rolling, on a greased rolling board and pin.
- Heat the oil in a deep non-stick pan and deep-fry a few puris at a time on a medium flame, till they turn golden in colour from all the sides. Drain on an absorbent paper.
- Serve {span class="bold1"}matar puri{/span} immediately with pickle or raita of your choice.
Matar Puri Video
like matar puri recipe
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matar puri recipe | matar ki masala puri | green peas masala puri | then do try other puri recipes also:
- pudina puri recipe | pudina puri | mint leaves puri | pudina poori |
- masala puris with curds | masala puris for breakfast | deep fried masala puris |
what is matar puri recipe made of?
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matar puri recipe | matar ki masala puri | green peas masala puri | is made using easily available ingredients in India: 1 cup whole wheat flour (gehun ka atta), 1/2 cup fresh green peas paste, 1/2 tbsp ginger green chilli paste, 1/4 tsp turmeric (haldi) powder, 3/4 tsp chilli powder, 2 tbsp finely chopped coriander (dhania), 2 tbsp semolina, 1 tbsp oil, salt to taste and oil for deep frying. See the below image of list of ingredients for matar puri.
how to matar puri recipe
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To make matar puri, in a deep bowl add 1 cup whole wheat flour (gehun ka atta).
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Add 1/2 cup green peas paste.
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Add 1/2 tbsp ginger (adrak) green chilli paste.
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Add 1/4 tsp turmeric powder (haldi).
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Add 3/4 tsp chilli powder.
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Add 2 tbsp finely chopped coriander (dhania).
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Add 2 tbsp semolina (rava / sooji).
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Add 1 tbsp oil.
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Add salt to taste.
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Add ¼ cup of water.
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Knead into a semi-soft dough.
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Divide the dough into 20 equal portions.
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Roll out a portion of the dough into a 100 mm. (4’) diameter circle without using any flour for rolling, on a greased rolling board and pin.
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Heat the oil in a deep non-stick pan and deep-fry a few puris at a time on a medium flame, till they turn golden in colour from all the sides. Drain on an absorbent paper.
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Serve matar puri immediately with pickle or raita of your choice.
tips to make matar puri
-
Make sure you use fresh green peas paste to make this recipe.
-
Deep fry the puris on high flame while pressing them downwards so that they fluff up.
-
These matar puri are best served hot with raita and pickle.
| Energy | 81 cal |
| Protein | 1.2 g |
| Carbohydrates | 6.2 g |
| Fiber | 1.1 g |
| Fat | 5.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 75.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 0.7 mg |
| Folic Acid | 3.7 mcg |
| Calcium | 4.6 mg |
| Iron | 0.4 mg |
| Magnesium | 10.4 mg |
| Phosphorus | 29.4 mg |
| Sodium | 2 mg |
| Potassium | 25 mg |
| Zinc | 0.2 mg |
thanku so much for the recipe. the poori turned out very soft and crispy.
made this for my father when he was craving comfort food, and he loved it. he had it with aloo subzi which is his favorite!